Jenn Eats Goood

heat the oil in a large skillet over medium heat. cover the chicken thighs in the salt & pepper, then add to the skillet. cook for 5-7 minutes on each side, or until fully cooked (at a temp of 165 degrees), then remove and cut into bite-sized pieces.

add the onion and garlic and sauté until the onions are translucent, about 7-10 minutes, stirring occasionally.

mix in the ginger, salt, and black pepper, and sauce for another 3 minutes. incorporate the curry paste, mix well, and cook until dark red and aromatic, 3-5 minutes.

add the coconut aminos and fish sauce to the pan. stir and reduce down for 3-5 minutes before pouring in the can of coconut milk. bring the sauce to a simmer, then mix in the cooked rice noodles.

fully coat the rice noodles in the sauce, add in the cooked chicken, then remove from heat and serve immediately for best results with cilantro and green onion on top.

I hope you love it!! these noodles also make for great leftovers, so store in the refrigerator for the next day!